Publicaciones en colaboración con investigadores/as de Universidad de Castilla-La Mancha (7)

2024

  1. Hydroxytyrosol Induces Dyslipidemia in an ApoB100 Humanized Mouse Model

    Molecular Nutrition and Food Research, Vol. 68, Núm. 1

2022

  1. Photo-degradation of alfalfa saponins by UV–visible multi-wavelength irradiation

    LWT, Vol. 154

2021

  1. Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations

    LWT, Vol. 151

  2. The front labelling of food: Nutritional traffic lights, nutri-score and others

    European Food and Feed Law Review, Vol. 16, Núm. 2, pp. 104-111

2013

  1. Differences in free amino acid profile of non-thermally treated tomato and strawberry juices

    Journal of Food Composition and Analysis, Vol. 32, Núm. 1, pp. 51-58

2012

  1. High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage

    Innovative Food Science and Emerging Technologies, Vol. 16, pp. 47-53

2008

  1. Study of the alcoholic fermentation of must stabilized by pulsed electric fields - effect of SO2

    Progress in Food Chemistry, pp. 73-104